Cooking class in St Barts

Lucile Thomas Swierkos
12 sept.
2 min de lecture

You can skip the reservations. Some of the best meals in St. Barts? They start way earlier—when you're still in your socks, sleeves rolled up, maybe sipping a glass of Sancerre while chopping shallots.

That’s the whole point of cooking with Lucile—making the meal part of the memory.

More than a class. A shared moment

Right from the beginning, you’re involved. It’s your hands on the knife, your timing on the pan. Nothing arrives pre-chopped—Lucile’s next to you, walking through each step like it’s second nature, but never rushing.

It’s a full-course affair:

a light, refined starter,
a main that reflects your chosen style (seafood, French bistro, local flair…),
and a dessert worthy of applause—or at least a second helping.

Each dish unfolds naturally, with conversation, experimentation, and tips you won't find in a cookbook.

Built around you, not the other way around

There’s no fixed menu, no standard flow. Lucile tailors everything—from the techniques to the ingredients—to fit your pace and interests.

You want to work on sauce consistency? Knife control? Elegant plating? Say the word.

Here’s how it usually goes:

You share your cravings and curiosity in advance
Lucile builds a menu around them
You cook together, without pressure
And when it’s done, you sit down and eat like royalty

No skill level required. Just an appetite for something real.

Michelin-level techniques, minus the formality

Yes, Lucile has worked in Michelin-starred kitchens. But she’s left the fuss behind.

Instead, she brings you what really matters:

knowing what to look for when choosing fish
seasoning intuitively
coaxing flavor out of simple, high-quality produce

All in a home-style atmosphere where no one’s afraid to ask questions or improvise.

The table is part of the experience

After cooking, the knives go down and the wine comes out.

And then, you sit. Maybe outdoors, maybe still barefoot from the kitchen. The meal’s yours—literally. You plated it. You tasted as you went. And now you get to enjoy it, no rush, no noise, just that slow, familiar joy of eating something you made from scratch.